"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for POLISH SWEET & SOUR CABBAGE, by , is from FAMILY RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sally Smous


3 heads of cabbage, shredded fine
5 cups of water
1 Tablespoon salt
1 teaspoon pepper
cup plus 2 Tablespoons, vinegar
cup plus 2 Tablespoons, sugar
2-3 Tablespoons lard
4 cubes chicken bouillon

1. Put shredded cabbage, water, salt, and pepper into a large pot.
2. Cook over medium heat, stirring occasionally, until cabbage is tender. (Approximately 30 minutes)
If too salty, remove about half of the liquid and replace with equal amount of plain water.)
3. Combine vinegar, sugar, lard, and chicken bouillon cubes and pour over cabbage and stir.
4. Bring to a boil over medium heat; Cover pot, reduce heat to low and cook about 1 hour. Stir
occasionally and taste. If too sweet - add more vinegar; if not sweet enough - add more sugar.

Tastes best when made the day before serving. Just reheat.
This can be frozen and served later too.




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